Vicki Denig is a wine and travel journalist who divides her time between New York and Paris. She is a certified wine specialist who has worked in the wine trade since 2013. The techniques used to ...

Just how does grape juice become wine anyway? In today's edition of Ask The Expert we examine the core process behind the ...

Red wine, with its deep colour and rich flavours, has been captivating the palates of people around the world for centuries. Beyond its taste, the chemistry of red wine is a fascinating combination of ...

“Tapuy” rice wine starts out as a mixture of black and white glutinous rice (A), which is fermented using a starter culture or “bubod.” After a month, the solid residues from the fermentation process ...

It’s the most festive time of the year which means that a glass (or two) of bubbles is in order. But staring at the shelves ...

Fermentation is awesome, and if you don’t believe us, just consider that just about all the best things to eat and drink — including wine, coffee, bread, and chocolate — require some sort of ...

Scientists and gourmands alike have been fascinated by the recent discovery of a 3,600-year-old cheese sample from a tomb in what is now the Xinjiang Uygur region in northwestern China (Cell 2024, DOI ...